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    Click here for a "text only" printer friendly version.
    Glazed Grilled Trout Glazed Grilled Trout

    6 trout (about 8 oz. each), dressed
    1/2 cup Kikkoman Teriyaki Baste & Glaze
    4 teaspoons fresh lime juice
    1 tablespoon finely chopped fresh dill weed
    Nonstick cooking spray
    3 limes, cut into wedges


    Score both sides of trout with diagonal slashes 1/4 inch deep and 1 inch apart. Combine teriyaki baste & glaze, lime juice and dill; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes.

    Meanwhile, prepare coals for grilling. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Place trout on rack; cook 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with baste & glaze mixture. Serve with lime wedges.

    (To broil: Place trout on rack of broiler pan. Broil 5 minutes on each side, or until fish flakes easily with fork; brush occasionally with baste & glaze mixture).

    Makes 6 servings

    This recipe created by Kikkoman.

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